Avocado Salsa
from Taste Of Home magazine
KInd of a non-brainer, but very suitable for serving as a side-dish for a Mexican buffet. It's just corn, olives, bell peppers, onion and garlic, dressed up with lemon juice, a little olive oil, vinegar and organo. Just before serving, throw in the chopped avocado.
Note to self: for something like this, go for the firmer of the ripe avocados. It can even be a little unripe. Remember you're going to be chopping it.
Red Onion Marmalade
from Roy Choi
Wildly wicked! Hot--sweet--loaded like a firecracker. So many flavors in something so simple. It's just red onions cooked in oil, then reduced in mixture of red wine and vinegar. Then add sugar, cayenne, lemon and lime. Wow.
It's not something I'd want everyday, but I'd sure put in on a relish tray for guests.
Soy- and Butter-Glazed Carrots
by L.V. Anderson for Slate's You're doing it wrong series
http://www.slate.com/blogs/browbeat/2013/02/27/soy_glazed_carrots_recipe_why_adding_tamari_or_shoyu_instead_of_honey_or.html
Most people's concept of glazed carrots involves sugar, and I quote,
But adding sugar (or honey or maple syrup, as the case may be) to carrots is mind-bogglingly wrong-headed, because carrots are already sweet. Adding more sugar takes them to a weird, nauseating no-man’s-land between dinner and dessert—vegetal in appearance and texture, candied in flavor, disconcerting all around.
Instead she adds soy sauce. It's awesome.
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